Friday, November 25, 2016

Thanksgiving Leftovers: Turkey Tacos

Clyde's of Reston Executive Chef Patrick Carroll says, "I work Thanksgiving and honestly after serving hundreds of turkey dinners I just cant eat it. But I love leftovers! They challenge me with new creative dishes. I eat food that's light and give me energy for the holiday shopping to come."

Enjoy!

My Turkey Tacos

Yield 1 taco

Ingredients

1oz Mole sauce

2oz Turkey white or dark meat, I personally like the dark meat. ; )

1oz Curtido slaw

3 sprigs fresh cilantro

1 each Flour tortilla

Use shaved turkey meat that's left over from thanksgiving and reheat it in the hot mole sauce.

The best way to make this dish is if you have some raw turkey thighs or legs and slowly confit it.

Confit takes some time but it really make this dish that much better.

Z Mole sauce, Its Easy but takes some time to cook

INGREDIENTS

yield 2 quarts

2oz vegetable oil

3 oz chiles pasillas, about 12 or 13, stemmed and seeded

1/2 white onion, roughly chopped

3 garlic cloves, peeled and roughly chopped

3 tablespoons raw shelled peanuts

3 tablespoons raisins

1 tablespoon pumpkin seeds

4 tablespoons sesame seeds

1/4 teaspoon coriander seeds

1 stick cinnamon

1/8 teaspoon dried thyme

1/2 lb roma tomatoes, about 2 , charred or roasted

6 oz bittersweet chocolate

3 cups chicken broth

1 teaspoon kosher salt

Procedure

1. In oven on High heat roasted peppers, onions and tomatoes until charred.

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